Baby kale and chickpea soup with tomatoes
This is an easy and flavorful soup using mainly kale and canned chickpeas. Healthy, low calorie and you'll be surprised at how delicious!
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Servings: 8
Calories: 119Kcal
Equipment
- 1 dutch oven
Ingredients
- 5 oz kale baby kale is best
- 15 oz chickpeas two cans - also known as garbanzo beans
- 12.5 ounce diced tomatoes I used Red Gold basil, garlic & oregano
- 32 ounces vegetable soup broth the boxe
- ½ medium onion chopped
- 2 cloves garlic minced
- 1 oz parmesan cheese grated (optional)
Instructions
- In a dutch oven, add 2 tablespoons of olive oil, and when hot (medium heat to medium high heat), add and saute the onion. I love using my dutch oven for soups. After approx 3 - 4 minutes (when the onion is tender), add minced garlic, stir often for a minute or two.
- Add the container of vegetable broth, making sure to scrape the bottom of the pot to get the flavorful bits to release.
- Add remaining ingredients. Simmer for 15-10 minutes.
- Serve with optional grated cheese on top.
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
Nutrition
Serving: 1g | Calories: 119Kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 316mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1864IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 2mg